This tender, moist Applesauce Bread is even better with a crunchy cinnamon-oat topping. Enjoy a slice for breakfast, brunch, or an afternoon snack.
Applesauce Bread
Although I have many quick bread recipes in my collection, I had never tried applesauce bread until recently—and I loved it. This loaf is perfectly spiced, fills the kitchen with a wonderful aroma while baking, and is delicious whether served warm or at room temperature. Best of all, it’s simple to make.
The topping deserves special mention: buttery, crunchy, and lightly sweet with cinnamon, it complements the tender, cinnamon-flavored bread perfectly. You might be tempted to pick it off the top before slicing. Kids will love it too, so you may want to hide it if you don’t want it to disappear quickly.
I’ve made this recipe several ways—sometimes adding nuts, other times leaving them out; occasionally using sour cream, other times buttermilk. The loaf is forgiving and versatile. I used canned applesauce here, but homemade applesauce will work equally well.
A note about sticking: this bread can cling to the pan. For best results, grease pans well with shortening or a baking spray that contains flour and line the bottoms with parchment paper. That helps prevent the loaf from tearing when you remove it from the pan.
Tips for making Applesauce Bread:
- Grease pans thoroughly with shortening or a flour-containing baking spray and line the bottoms with parchment paper. This reduces sticking and keeps the loaf intact when removed.
- If you make large loaves, the crumb topping can sometimes sink during the long bake time. Consider reducing the amount of topping for large loaves or use mini loaf pans to avoid sinking.
RECIPE FOR APPLESAUCE BREAD
Crumb Topped Applesauce Bread
Equipment
- Baker’s Joy or similar no-stick spray with flour (optional)
- Mini loaf pans (six) or two large loaf pans
Ingredients
Bread
- 3 eggs
- 2 cups sugar
- 3/4 cup oil
- 2 cups applesauce
- 1/2 cup sour cream or buttermilk
- 3 cups flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup chopped nuts (optional)
Topping
- 3/4 cup oats
- 3 Tbsp flour
- 1/4 cup + 2 Tbsp brown sugar
- 3/4 tsp cinnamon
- 1/4 cup soft butter
Instructions
- Grease six mini loaf pans or two large loaf pans with shortening or a flour-containing baking spray. Line the bottoms with parchment and set aside.
- In a large bowl, beat together the eggs, sugar, and oil. Mix in the applesauce and sour cream (or buttermilk).
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the wet ingredients until combined. Fold in nuts if using.
- Pour batter into the prepared pans.
- Make the topping by mixing oats, flour, brown sugar, cinnamon, and softened butter with a fork until crumbly. Sprinkle evenly over the loaves.
- Bake at 325°F: 30–40 minutes for mini loaves, or 60–70 minutes for regular loaf pans. Test for doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
Notes
My mini loaf pans are about 3×5″, and my large loaf pan is 9×5″. If the topping tends to sink in a large loaf, try using less topping or baking in mini pans for best results.
Nutrition
Per serving: Calories 373; Carbohydrates 49 g; Protein 5 g; Fat 19 g; Saturated Fat 4 g; Sugar 28 g; Fiber 2 g; Sodium 166 mg.
Topped with a sweet oat crumb, this applesauce quick bread delivers great flavor and texture and is likely to become a family favorite.